In contrast to the Cantonese-style Ginseng and the old hen soup, the Koreans' typical practice is to use broiler chicken and fresh ginseng stew. A hot soup in the belly, the rich ginseng ginseng dangling in the teeth between the cheeks, people spirit is a rally; and chicken has long been stewed, can easily be torn open. Thanks to the double nourishment of chicken and ginseng, the glutinous rice in the chicken belly is also more fragrant and delicious.
If you cook yourself, the material can be a little simple, just add glutinous rice, red dates, wolfberry, etc.
Ingredients: broiler chicken
Accessories: Ginseng, glutinous rice, red dates, wolfberry
Seasoning: 2 slices of ginger and small amount of spring onions
step:
1. Prepare a broiler chicken, onion ginger and other accessories.
2, a ginseng, take it 1/3, soak it with water, wash it and wait.
3, glutinous rice panning clean, put the water soak for two hours.
4, red dates and clams clean, soaked with water.
5, remove the chicken butt, clean the internal organs clean.
6, the bubble of glutinous rice, red dates, wolfberry into the chicken belly, sealed with a toothpick.
7, take a casserole, the chicken into the amount of water, add two pieces of ginger, red dates, ginseng.
8, first use the fire to cook for a while, then change into a small fire and slowly stew, about two hours or so stew. The soup is white, and the meat can be turned off as soon as the meat can be dropped from the bone with a slight touch.
9, add a small amount of salt, sprinkle green onion, you can pan.
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